The Best Chicken Curry Gluten Free Recipes

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BEST CHICKEN CURRY (GLUTEN FREE)



Best Chicken Curry (Gluten Free) image

BEST,well thats what my kids say.I got this receipe from an old cookbook years ago,and have kept it as it does have a great taste.I think the secret is in the cinnamon. I use durmsticks or should I say lovely legs(chicken legs with the skin removed) and chicken wings

Provided by Andre The Giant

Categories     Curries

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

100 g butter
3 onions (chopped)
4 garlic cloves (crushed)
3 bay leaves
1 teaspoon cinnamon
4 cloves
2 kg chicken pieces
2 tomatoes
1 tablespoon salt (to taste)
3 tablespoons curry powder
1 tablespoon paprika
500 ml coconut milk
100 g yoghurt
2 teaspoons poppy seeds
2 teaspoons ginger (grated)
350 ml heavy cream
1/4 teaspoon saffron
3 tablespoons lemon juice

Steps:

  • Fry onions and garlic in butter till golden brown.
  • add bay leaves,cinnamon,cloves and simmer for 5 minutes.
  • add chicken pieces and cook for 10 minutes.
  • in a bowl mix together the cut tomatoes,salt,curry powder,paprika,coconut milk,yoghurt,ginger,poppy seeds and then add the mix to the chicken and cook till tender (on a medium to low heat).
  • stir in the cream and saffron and heat thoroughly.
  • last of all try to add lemon juice just before serving and stir.
  • serve with rice (basmati).

Nutrition Facts : Calories 1267.3, Fat 104.8, SaturatedFat 52.7, Cholesterol 367, Sodium 1562.6, Carbohydrate 16.2, Fiber 3.4, Sugar 4.7, Protein 67.5

THE BEST CHICKEN CURRY - GLUTEN FREE



The Best Chicken Curry - Gluten Free image

A Pakistani friend gave me this recipe and it is one of our favorites. She turned me onto the friend onions already packaged, which makes it so much easier to make. Also, the marsala seasoning is boxed.

Provided by Mom2Eight

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts (you can use chicken tenders if easier)
1 tablespoon oil (olive, canola, grapeseed)
1 cup fried onions (I purchase them already made up, the brand is Chirag)
1 1/2 teaspoons turmeric
1 teaspoon chicken marsala seasoning (may add more if you like it spicy)
1 tomatoes (diced) (optional)
3 cups water

Steps:

  • Take the fried onions and 1 tablespoon of oil and fry them on medium heat for about 30 seconds. Add the turmeric and Chicken marsala seasoning. Stir for another minute. Add tomato to taste and stir for another minute. Add 1 cup of water and cook until onions are tender, about 3 to 5 minutes. Add chicken, stir on medium for several minutes. Add another 2 cups of water and let simmer (lowest heat) for 30 minutes.
  • This will serve 4 people. I always double this recipe so that the kids have extra for lunch the next day.
  • Also, I make my Lebanese rice to go with this. The kids LOVE it!

Nutrition Facts : Calories 282.2, Fat 16.9, SaturatedFat 4.3, Cholesterol 92.8, Sodium 95.2, Carbohydrate 0.5, Fiber 0.2, Protein 30.3

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